Best Ever Beef Stew

2 Tb. bacon grease, divided

2 Tb. olive oil, divided

2 lbs. of cubed stew meat

2 Tb. sherry for deglazing

1 medium onion, diced

4 cloves of garlic, minced

12 oz. of good beer, I used Perrin Gold, craft beer

4 cups of beef stock, I like Kitchen Basics

2 Tb. tomato paste

2 tsp. sugar

1/2 tsp smoked paprika

1 tsp. dried thyme

2 tsp. kosher salt

1 tsp. fresh cracked pepper

5 medium red skin potatoes, scrubbed and cubed

4 carrots, peeled and cubed

3 Tb. flour

Heat large dutch oven over medium high heat. Add 1 Tb of bacon grease and 1 Tb of olive oil. Cook 1 lb. of stew meat, browning on all sides, approximately 5 minutes. Remove with a slotted spoon to a plate. Add the other Tb. of bacon grease and Tb. of oilve oil and cook the remaining pound of stew meat the same way and remove with slotted spoon to a plate. Reduce the heat to low and deglaze the pot with sherry and immediately add the onion. Stir and cook for about 2-3 minutes until soft. Add the garlic and continue to stir, cooking for an additional minute or two. Add the beer, beef stock, tomato paste, sugar, paprika, thyme and salt and pepper. Whisk to combine. Add cooked stew meat back to the pot. Cover and simmer for 1 and half to 2 hours. Stirring occasionally. Add potatoes and carrots and continue to cook for another 45 minutes. Remove 1 cup of broth from the pot and whisk it together with the flour and return that to the pot. Continue to simmer for an additional 15 minutes. Season with salt and pepper to taste.